Heat 2 teaspoons olive oil in a large nonstick skillet or wok over medium-high heat. Add the bell pepper and zucchini, and sauté for 2 minutes. Then add the shrimp and sauté until cooked through, about 3-4 minutes.

Remove the skillet or wok from heat, and stir in the avocado and parsley. Season with salt and pepper to taste.

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